Swordfish With Tomatoes Onions And Olives
|Chopped tomatoes||1⁄2 Cup (8 tbs)|
|Chopped onions||1⁄2 Cup (8 tbs)|
|Defatted chicken stock||1⁄4 Cup (4 tbs)|
|Green olives||4 , pitted and chopped|
|Lemon juice||2 Tablespoon|
|Chopped fresh oregano||2 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
In a large no-stick frying pan over medium heat, sear the sword-fish for 1 minute per side, or until brown.
Transfer to a shallow baking dish and tent with foil.
Add the tomatoes, onions, stock, olives, lemon juice, oregano and garlic to the frying pan; cover and cook for 3 minutes, or until the vegetables are soft.
Spoon the vegetables and their juices over the swordfish and bake at 350° for 15 minutes, or until the fish turns opaque and just begins to flake when gently pressed.